Serves 4
35 min
Rhubarb Syrup
Recipe GLPR1951a362e09f4e
A vibrant, tangy-sweet rhubarb syrup infused with vanilla bean. Perfect for drizzling over desserts, stirring into beverages, or swirling into yogurt. This homemade condiment captures the tart essence of fresh rhubarb with just enough sugar to balance the bite, enhanced with aromatic vanilla.
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Ingredients
2 pounds rhubarb, cleaned, trimmed, and cut into 1-inch pieces
⅞ cup caster sugar
1 fresh vanilla bean, split lengthwise
½ fluid ounces fresh lime juice, optional
Directions
Place the cut rhubarb pieces and caster sugar in a large, heavy-bottomed pot.
Add the split vanilla bean, scraping the seeds into the pot and stirring well to combine with the rhubarb and sugar.
Set the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally, until the rhubarb begins to break down, about 10–12 minutes.
Continue simmering for another 8–10 minutes, stirring frequently, until the rhubarb has completely softened into a pulpy mixture and the liquid has thickened slightly.
Remove from heat and stir in the lime juice if using.
Strain the syrup through a fine-mesh sieve, pressing gently on the solids to extract all liquid. Discard the vanilla pod and solids.
Pour the warm syrup into clean jars and allow to cool to room temperature before sealing. Store in the refrigerator for up to 2 weeks.
